Cream the soft butter with the sugar until the combination is smooth, not grainy to the touch in a mixing bowl.
Add eggs and continue to mix.
Add the vanilla and continue mixing.
Sift the flour, baking soda, and salt together.
Add the dry mixture to the wet mixture.
Continue mixing to make sure all ingredients are thoroughly blended.
Make the dough into a ball, wrap it in cling wrap completely covering the entire dough ball.
Put in the refrigerator for about 6 hours or overnight. Check to see if the dough is firm.
Preheat oven to 325 degrees.
Pull the cookie dough out of the refrigerator and set it out to soften up a bit.
Dust the cutting board with flour, rub flour on the rolling pin and work some flour into the batter. (if needed).
Roll the dough out on the cutting board. Use the circle cookie cutter to cut out the cookies.
Line the cookie sheet with parchment paper.
Using a metal spatula move the cut cookies to the parchment lined cookie sheet.
Bake at 325 degrees for 8 minutes. Check to see if the cookies are thoroughly baked. If not, give them another minute or two.
Take the cookies off of the cookie sheet and put on a wire rack to cool completely. (About 10 minutes).
Combine all ingredients except the colors into a standing mixing bowl.
mix on medium speed onto stiff peaks form
Split into 2 bowls
leave one bowl white and add the green gel coloring to the second bowl
scoop some of the icings into the 2 disposable bags
the remaining icing in the bowls, add in 1 tsp of water to thin it out.
pour the icing into the squeeze bottles
take the cookie and white icing in the bag and pipe out the egg shape on the cookie
fill in with the thin white icing
let sit for 3 hours
in the center of the cookie, pipe a small circle with the green icing
fill in the circle with the thin green icing
let dry for an hour
take the black edible marker and make the lines around the egg and around the green dot.